Brussels Sprouts

• Brussel sprouts
• Walnuts
• Garlic
• Olive oil
• Bread

1. Cook a pound of halved brussels sprouts cut-side down in a skillet with oil and a little water or vegetable stock over medium heat, covered and undisturbed, until brown and tender, 20 to 30 minutes.
2. (Check occasionally and lower the heat and/or add more water if the sprouts threaten to burn.)
3. Put the sprouts in a serving bowl and drizzle with vinegar; set aside.
4. Add a handful of chopped walnuts and a couple of cloves of minced garlic and cook, stirring, for about 5 minutes; add mixture to the brussels sprouts.
5. Put a bit more oil and a smashed clove of garlic in the skillet, then add 2 slices of good bread, cut into cubes, and brown lightly.
6. Toss croutons with sprouts and serve.

brussel sprouts, walnuts, garlic, olive oil, bread

Taken from cooking.nytimes.com/recipes/12229 (may not work)